Jamie Oliver's 12-minute spaghetti recipe that is 'beautifully simple'

Spaghetti alla puttanesca.
You can’t get much quicker and easier than this beautifully simple, healthy pasta -Credit:Getty

A tasty pasta recipe that can be prepared in just 12 minutes has been shared by celebrity chef Jamie Oliver.

Jamie has shared this tasty pasta dish that is full of flavourful ingredients, such as olives, tomatoes and salted ricotta cheese. What's better, this meal can be whipped up in just 12 minutes - meaning it is the perfect food to make in a rush.

Jamie wrote on his website: "You can’t get much quicker and easier than this beautifully simple, healthy pasta – sweet, ripe tomatoes, a hum of garlic, salty olives and a hit of freshness from the basil – it’s an absolute joy to eat."

Read on to find out how to make this tasty pasta dish.

Jamie Oliver's 12-minute spaghettini recipe - serves two


  • Two cloves of garlic

  • 250g mixed-colour ripe cherry tomatoes

  • One handful of black olives - stone in

  • Olive oil

  • Half a bunch of fresh basil - 15g

  • 160g dried spaghettini or taglierini

  • 20g salted ricotta or feta cheese


  1. Place a pan of salted water on a high heat and bring to the boil. Peel and finely slice the two cloves of garlic. Halve the cherry tomatoes, destone the black olives and pick the leaves from the basil.

  2. Drizzle one tablespoon of olive oil into a large frying pan over a high heat, add the garlic and fry for one minute, then throw in the tomatoes and fry gently for a further minute - or until they are starting to break down a little.

  3. Tear in the olives and basil, saving the baby leaves to garnish, then add a splash of water, turn the heat down a little and continue to simmer gently until needed.

  4. Cook 160g of dried spaghettini or taglierini in the pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

  5. Tip the pasta back into the pan, with the sauce and toss together, loosening with a splash of cooking water, if needed.

  6. Season to taste with sea salt and black pepper, then scatter with 20g of finely grated salted ricotta or a crumbling of feta and the reserved basil leaves.

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